The recipe is very old. I spent ages working out the method.
Recipe for a NATURAL ANTIBIOTIC
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Ingredients with notes:
(One level cup of each) (1cup is 240ml)
1. Horse radish (fresh).
One bunch should be enough. Remove any foliage. Do not peel.
2. Garlic
Two large cloves.
Remove outer covering of the bulb, keeping cloves whole, that is, do not peel.
3. Ginger
One half a root should be enough.
Must be fresh, firm and smooth. The length of the tubers indicated how mature it is. The more mature, the hotter it is. Clean but do not peel as it will be grated/blended/liquidised.
4. Chilli (must be Habernaro or Red-eye)
'10 or 11 fruits. Remove any growth but do not peel.
5. White onions (The hottest ones available)
'2 large white onions (UK are hotter than Spanish)
Remove outer only.
6. Apple cider vinegar (unprocessed, cloudy)
I litre (two pints) is adequate
Can be hard to find but persist.
I have endeavoured to give the closest approximation for a level cup measure. Slightly more or less won't really matter; this is a powerful brew!
Note: Just out of interest, it has cost me 15.00GBP to make 2 litres, which includes postage on the chillies and vinegar, which I could not get locally.
Note:
Cider may be bought here:
http://www.ostlerscidermill.co.uk/
Other equipment:
Fine grater or blender (a blender is obviously easier!)
Tall glass jar (1 litre) (will be 2/3 filled to allow for expansion)
Dropper bottles (50mls) (available from most chemists)
Small funnel
Disposable gloves
Dishes for the grated/blended ingredients
Method:
Note: After removing any foliage, wash the ingredients in some apple-cider vinegar. Itself is a natural antibiotic. A great deal of tap-water is fluoridated, which is what we don't want!
Use disposable gloves! All these ingredients are very potent!
1. Chop ingredients 1-5 as fine as possible or use a blender. Grate or blend each ingredient separately to ensure correct amount (one cupful). You don't have to clean the blender after each ingredient!
2. Put mixture into a glass jar/s. A jar, I believe is a quart or approx. 1 litre.
3. Fill to 2/3 of glass jar with the mixture and add Apple cider vinegar (unprocessed, cloudy) allowing about an inch (2.5cm) below the neck of the jar, this will to allow for any expansion. Cover.
4. Shake well.
5. Label bottle with 'Natural Antibiotic' and with the date of bottling.
6. Shake every morning and night for 2 to 3 weeks.
After 2-3 weeks:
1. Strain through clean cotton fabric until clear of sediment.
Important Notes: You can also strain through unbleached coffee filters, the method I used to start with. I put the filter into a funnel (a wide spout if you can get one) and poured the mixture through it into a glass container.
However, actually doing the filtering can take a long time. I found the best thing to do was to allow the concentrate to settle by itself. It takes about a day for the sediment to settle properly, leaving a clear liquid above.
After that, carefully draw off the solution, leaving the sediment as much as possible. This may also take some time but the end result is better. Keep drawing off the liquid until it is as clear as possible and finally put the lot through another filter.
2. Pour into dropper bottles (usually 50ml), using a small funnel.
Note: A litre bottle/jar of the mixture makes about 1 pint (1/2litre) of juice.
The resultant mixture can be stored in a dark, dry cupboard or a refrigerator, for up to 2 years.
Dosage:
Adults: 2 droppers-full placed under the tongue, left for a few seconds and then washed down with a small gllass of water (not essential but it's pretty warm!). Repeat 2-3 times per day as often as symptoms require.
Children: 1 dropper-full placed under the tongue, left for a few seconds and then washed down with a glass of water (probably essential). Repeat 2-3 times per day as often as symptoms require.
ONLY TAKE IT WHEN YOU NEED IT
